How do you fancy tea on the bonnie banks of Loch Lomond at the Cameron House?

“Fàilte, Ceud mìle fàilte”, or in other words, “welcome” to Tea Tuesday, wee lads and lassies.

Each Tuesday I dish on Downton Abbey and other topical issues one might discuss at tea, served up with a recipe with history. You may find my Online Guide to Afternoon Tea helpful in understanding traditions and recipes to serve at your own tea party. Today’s treat is oatcakes in honor of the great Scottish poet Robert Burns.

Beyond Downton Abbey, Volume 2.I reviewedBeyond Downton Abbey last year and am thrilled that Volume 2 is now available with more great houses and more Highclere photos. The Kindle version is perfect to take with you on your next trip to the UK (see below).

Rabbie Burns Day

Robert Burns

On January 25, Scots around the world celebrate the birth of famous Scottish poet, Robert Burns. You know at least one poem, “Auld Lang Syne’ which we sing on New Year’s Eve, written in 1788. Traditional Burns Suppers are often held the weekend before or after his actual birthday- there is scotch involved. I have been lucky enough to have been invited to a few annual celebrations. This is a very serious event with a set program complete with bag pipes, and speeches in an language which barely resembles English. The main event is the piping in and then address of the haggis (sheep’s stomach stuffed with oatmeal mixed with offals). Toasts with scotch does help some summon the courage to actually eat the haggis. If you could like to try a Scottish dish this week, the Cock-a-Leekie soup (chicken and leeks) is harmless enough. In our home we are making a scottish beef stew (beef, carrots, turnips, oatmeal) and neeps and tatties (mashed turnips and potatoes).

AGA Supper

Tonight I will be joining a small group of food bloggers and writers here in Toronto to cook some Scottish dishes. Our hostess, Valerie Howes, food Editor for Reader’s Digest, has arranged for us to test drive the new AGA Cookers. Cooking facilities and food have been graciously donated by The Grange for this private event. When the AGA was first introduced into the UK market in 1929 it quickly became a prized possession in English country houses. Perhaps Downton will get one in Season 4.

While I am contributing a couple of recipes, I am looking forward to the Chicken Balmoral which is chicken stuffed with haggis. There will also be scotch provided by Glenfiddich. It is a frigid day in Toronto so the scotch will come in handy. Follow our exploits tonight on Twitter at #AGAhaggis.

About Oatcakes

Oats have a long honored tradition in the Scottish diet as it was the only grain which could be successfully grown in the northern climate. Traveling clans used to carry oatmeal in their pockets and mix with hot water to make an instant meal of porridge.

Oatcakes appear to have come into the picture around the 14th century as the oat mixture was fried on shields, which explains while some cooks fry oatcakes on a griddle. In North Staffordshire, the oatcake is more of a pancake made with oats and yeast.

With a favorite treat which is hundreds of years old, there are many variations. See the notes below to help customize the oatcake to create your own “Abbey” house brand.

Oatcakes are a versatile biscuit since it can be used as a sweet or savoury tea treat. You can pair it with jam, or use as the canape base for smoked salmon or served alongside your favorite cheeses.

Oatcakes

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Oatcakes are a versatile biscuit since it can be used as a sweet or savoury tea treat. You can pair it with jam, or use as the canape base for smoked salmon or served alongside your favorite cheeses.

Oatcakes

Votes: 1
Rating: 4
You:

Rate this recipe!

Print Recipe

Oatcakes are a versatile biscuit since it can be used as a sweet or savoury tea treat. You can pair it with jam, or use as the canape base for smoked salmon or served alongside your favorite cheeses.

Mix the dry ingredients into a bowl. Cut the butter or margarine into small portions and rub into the mixture with your fingers. Add the sugar and mix well. Slowly add enough milk (you may not need the full half cup) and mix until you have a stiff but workable dough. If the dough is too wet, simply add a little more flour or oatmeal.

Flour a clean work surface before placing the dough out to roll. Sprinkle a little flour on the top, and roll to 1/2" thickness, 1/4' if you like a more crispy cakes.

Cut into the size of your choice: Use a 2" biscuit cutter make dainty size for tea or cocktails, a 2½" or 3" cutter for a more substantial size.

Bake for 20 - 25 minutes.

Remove and cool.

Recipe Notes

Wee Adjustments:

Type of Oats: steelcut or porridge oats work best for oatcakes. You can use large flake oats and pulse in a food processor to break into smaller pieces. Quick oats would work in a pinch. 

Savoury Additions: Use less sugar if you want a more savoury biscuit. Also consider adding some dried herbs, sunflower or other seeds to the dough.

Make Gluten Free: replace flour with the same measure of oatmeal or a mix two different types of oatmeal together (i.e. porridge and steelcut).

Fat Choices: replace lard, bacon fat or 2/3 cups of olive oil for the butter. You could substitute with applesauce with an egg white, but it will leave you with a more chewy biscuit.

Shapes: Other shapes include farls (quarters), made by cutting larger circles (trace a side plate) and cutting into quarters. Some cooks press dough into a baking pans and cut into squares after the cakes have baked.

7 thoughts on “Raise an Oatcake for Robert Burns”

My baking marathon did not follow the plan – which is of no surprise to me at all as they never do. The bananas had not ripened enough to be good for the bread – but by yesterday they were perfect. And so is my banana bread with raisins!!

The meringues were lovely although, as always, entirely too much custard was made. The thing about meringues that I like most is that I can make a perfect size dessert for two people… until we get to the custard part. There’s nothing really wrong with left-over custard but it always seems a bit of a let-down after the meringues the day before.

Any ideas why Scotch Broth soup is currently unobtainable in the US? My grandmother was from Scotland (and came from a long line of cooks from large estates there). Anyway, she is responsible for getting us hooked on Campbell’s Scotch Broth — one of very few dishes she did not make from scratch. I got a case of it for Christmas for my 86 year old mom, but had to order it directly from Scotland. Previously, I’ve gotten it from Canada; it is still made there, but they will not mail it to the US. I’m sure it would be far easier to obtain hard drugs for her on the Black Market than it is to get Scotch Broth. My efforts to make homemade soup with mutton have been picturesque but dismal, so for now I’m stuck with the drug suppliers — uh I mean soup makers — in Scotland.
By the way, your oatcakes are delicious. Mom grew up hearing Robert Burns poetry at bedtime, so of course I was raised on it as well: “Scots wha hae with Wallace bled….”

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Pamela Foster

A culinary historian and Downton fan (not officially connected to the Show or its producers) fascinated by the fine, yet simple food of the post Edwardian period of Downton Abbey. Great food has a history and connects us with our past. Wouldn't it be lovely to add a touch of elegance to your Abbey?